AOAC Guidance on FA Immunoassay Validation (August 2023)

Table 4: Optional Compounds of Interest for Selectivity Testing

394

Other vegetables and related

Beans and related legumes

Seeds stones Kernell

Pseudo Cereals

Nuts and related

Animal origin Bovine serum albumin

Fruits and related

Cereals

Spices

Food additives

Thickeners, stabilizers, gelling agents

Black beans

Apricot kernels

Carob seedlings Apple fiber

Food colors

Cornstarch Amaranth

Carrots

Aniseed

Arrowroot flour

Annatto (achiote)

Kamut

Fava beans Cucumber Chestnut

Caraway

Casein

Dried apricots

Alginate

Garbanzo beans

Semolina

Macadamia Cardamom

Cod

Dried figs

Amaranth

Arrowroot

Pink peppercorn

Celery (powder)

Blue-spirulina (from algae) Green matcha green tea powder Pink beetroot powder Pitaya powder (from dragon fruit)

Soft wheat

Lima beans

Egg whites

Dried papaya

Carrageen

Pinto beans

Gelatin (bovine)*

Dried pineapple

Sumac

Coriander

Collagen

Gelatin (fish)*

Cumin

Grape juice

Pectin

Gelatin (porcine)*

fennel seed

Kiwi

Tapioca

Yellow pea flour

Sugar beet syrup

Purple acai berry

Fenugreek

Locust

Xanthan gum

Leavening Agents

Adzuki beans

Ginger

Mussels

Raisins

Saffron

Humectants

Marjoram

Mealworm

Beer

Romano Other related legumes

Nutmeg

Octopus

Emulsifiers

Ginger beer

pH control agents

Shrimp Whey powder

Konjac flour Lecithin from egg yolk

Fruit juice